Turkish Rose Ravioli – Gul Manti or Sosyete Mantisi

This scrumptious coiled pastry with minced meat filling with garlicky yoghurt and spiced olive oil is one of our favourite for dinner parties – it is called also referred as Sosyete mantısı (roughly translated as society or posh mantı) at home, an easier yet equally delicious version of mantı, Turkish dumplings. Found memories of having them with cay, Turkish tea at my mother’s ladies’ afternoon tea gatherings.

In Türkiye, fresh yufka sheets are used for the pastry – filo pastry sheets work just as well here, to form the elegant rose shaped pastry. The trick with filo pastry sheets is that they need to be kept under slightly damp towel so they don’t dry out. Take one sheet at a time to make the coiled shape and work fast. The milk and olive oil sauce works like magic to keep the pastry intact while coiling.  They can be made ahead of time and freeze well after baking. If freezing, reheat at preheated fan oven at 180C/350F for about 10 minutes.

You can also make a vegetarian version, using spinach and feta in the filling, as in Ispanakli peynirli gül böreği from my cookery book SEBZE – you can get a copy here worldwide.

Ispanakli gul boregi, from SEBZE cookery book

I hope you enjoy it as much as we do,

Afiyet Olsun,

Ozlem

Turkish Rose Ravioli - Gul Manti or Sosyete Mantisi

 

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This scrumptious coiled pastry with minced meat filling with garlicky yoghurt and spiced olive oil is one of our favourite for dinner parties – it is called also referred as Sosyete mantısı (roughly translated as society or posh mantı) at home, an easier yet equally delicious version of mantı, Turkish dumplings. Found memories of having them with cay, Turkish tea at my mother’s ladies’ afternoon tea gatherings. In Türkiye, fresh yufka sheets are used for the pastry - filo pastry sheets work just as well here, to form the elegant rose shaped pastry. The trick with filo pastry sheets is that they need to be kept under slightly damp towel so they don’t dry out. Take one sheet at a time to make the coiled shape and work fast. The milk and olive oil sauce works like magic to keep the pastry intact while coiling. They can be made ahead of time and freeze well after baking. If freezing, reheat at preheated fan oven at 180C/350F for about 10 minutes.

Author: Ozlem Warren

Recipe type: Savoury pastry

Cuisine: Turkish cuisine

Serves: makes 7 coiled pastries

Ingredients

• 7 filo pastry sheets (I use Jus Roll) (if you are using thin filo sheets, I suggest using 2 sheets for each coiled pastry)
• For the pastry filling:
• 750g/1lb 10 ½ oz minced beef
• 1 medium onion, finely chopped
• 3tbsp double concentrated tomato paste
• 1tbsp pomegranate molasses
• 1tbsp olive oil
• Sea salt and freshly ground black pepper to taste
• For the milk and olive oil sauce:
• 60ml/2fl oz whole milk
• 1tsp olive oil
• For brushing:
• 1 medium egg, beaten
• 2tsp olive oil
• For the garlicky yoghurt:
• 450g/1lb whole milk yoghurt
• 3 garlic cloves, finely chopped
• Sea salt to taste
• For the spiced olive oil:
• 60ml/2fl oz olive oil
• 1tsp pul biber
• 1tsp dried mint

Instructions

1. Combine the yoghurt with the chopped garlic and season with sea salt to your taste. Cover and set aside to bring to room temperature. Take the filo pastry sheets out of the fridge to bring to room temperature, 20 minutes before using, for the best results.
2. Line a large baking tray with non-stick baking paper.
3. Pour 1tbsp olive oil in a wide, heavy pan and stir in the chopped onions; sauté for 4 minutes over medium heat. Stir in the minced meat to the pan, combine with the onions and sauté for further 8 minutes then turn the heat off. Stir in the tomato paste and pomegranate molasses, season with sea salt and freshly ground black pepper, combine well. Place the filling in a large bowl and set aside to cool.
4. Preheat fan oven to 180C/200C/400F. In a small bowl, combine milk with olive oil, to brush the filo pastry sheets. In another small bowl, combine beaten egg with olive oil, to brush the finished rose pastry.
5. Once the filling is cooled down, open pack of filo sheets. Lay the sheets on a dry, clean surface and cover with a slightly damp towel. To coil the filo successfully, the filo sheets need to be kept moist. Only take one sheet at time and keep the rest covered.
6. Take 1 filo sheet out and place on a dry surface lengthways. Working fast, brush the sheet with the milk and olive oil mixture. Then place about 110g filling in a line, along the edge near you, leaving 2cm at each end of the pastry filling free (try not to overfill, so the pastry don’t break while coiling). Gently roll up into a cylinder. Brush the pasty edge with the milk and olive oil mixture. Starting from one end, gently wind the filo into a coil and place on the tray with the baking paper on. Brush over and sides of the coiled pastry with the milk and olive oil mixture to seal the end (this helps to patch up any broken pastry too). Repeat the same procedure with the rest of the 6 filo pastry sheets and place the coiled pies side by side with about 1 inch space between them. Make sure to brush the top and sides of the coiled pastries with the milk and olive oil mixture, to keep them intact.
7. Brush the top and side of the pastries with the egg and olive oil mixture. Bake in middle shelf of the preheated fan oven for 25 – 30 minutes, until the pastry is golden brown and cooked through.
8. Pour olive oil on a small sauté pan and warm over medium heat. Stir in the pul biber and dried mint and gently infuse for 30-40 seconds, turn the heat off.
9. To serve; spread about 4tbsp garlicky yoghurt on an individual serving plate and place a rose pastry over the top. Drizzle pul biber and dried mint infused olive oil over the hot rose pastry, and drizzle a little more garlicky yoghurt over if you like too. Alternatively, serve the rose pastry plain with a zesty salad aside.

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